This is my Ultimate Mushroom Sauce because it can be used in lots of different ways. As I’m the only mushroom eater in our house I make a batch of sauce for myself then use it in a couple of ways during the week. How you chop the mushrooms changes the texture of the sauce. I like the sauce with big slices of mushroom finished with thyme to go with a medium rare steak and small chopped mushrooms finished with parsley to stir into pasta or served with 4/20 chicken breasts. *Cooking Tip: When you use cream in a dish make sure you have an acid as well to balance it out; this dish has a tablespoon of white wine vinegar that brightens and balances the whole dish.
30g unsalted butter
3-4 cloves garlic
1 tbsp white wine vinegar
80ml vegetable stock
100g creme fraiche
optional finish: parsley, thyme or chives
- Chop the mushrooms into whatever size you want them then finely chop the garlic. The pictures above are of large slices and the picture below are finely chopped mushrooms. All the other steps are identical.
- Put the butter into a large frying pan on a medium high heat and add the mushrooms and grind over with salt then cook, whilst stirring occasionally to stop them burning, until they are browned. Add the garlic and cook for 1 minute before adding the vinegar and letting it cook for 30 seconds then pouring in the stock.
- Cook the stock for a minute then take the pan off the heat temporarily while you add the crème fraiche and stir it into the sauce. Put the pan back on the heat and cook for another minute then finish with whichever herb you prefer and a good grind of pepper.